For Pasta Dough: Flour, Eggs, olive oil, water, salt.....
For Filling: Riccota cheese, spinach, crushed black pepper, salt, minced chicken
For Sauce: Butter, Whole Cream Milk, Fresh cream, parmesan cheese, garlic, crushed black pepper, salt, oregano, rosemary, basil, spinach
PREPARATION
1
Pasta Dough: Take 2 cups of flour season with salt break 2 eggs in it and knead the hard dough add little water if needed and let it rest in refrigerator for 15-20 mins.
2
Filling: Add Olive oil to pan and cooked minced chicken until 70% cooked take off the flame and add Riccota cheese, blanched spinach puree, salt, crushed black pepper give it a nice mix and keep aside for 10 mins.
3
Sauce: Heat the pan Add Butter to it add garlic and saute until yellowish brown add flour and full cream milk + fresh cream and stir until it starts to thicken add parmesan cheese, sliced basil leaves, oregano, rosemary, crushed black pepper, salt.
4
Assembling: Take Dough make 2 square piece of it fill it with cheese and chicken filling put another square on it and press the sides using fork to seal the pasta pocket....
5
Boil The water add salt and oil and cooked pasta until it starts floating and drain but don't put it under cold water.
6
Heat up the sauce and toss the ravioli pockets in its .
